Summer Berry Roulade
This summer berry roulade is the perfect combination of meringue, cream, flaked almonds, raspberries, strawberries and lemon verbena. Summery, sweet treat heaven on a plate!
Ingredients
- 5 free-range egg whites
- 275g/9¾oz caster sugar, plus extra for dusting
- 50g/1¾oz flaked almonds
For the filling:
- 600ml/20fl oz double cream
- 100g/3½oz raspberries
- 100g strawberries, hulled and sliced
- 12 – 15 lemon verbena leaves
To decorate:
- 50g/1¾oz strawberries, cut in half
- 50g/1¾oz raspberries
Method
Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 10 minutes, or until crisp.
Remove from the oven and turn out, almond-side down, onto a clean tea towel. Remove the baking parchment from the base of the cooked meringue and allow to cool.
For the filling, put the cream in a bowl and lightly whip. Spread evenly over the meringue and spoon over the raspberries and strawberries and sprinkle over the lemon verbena. Starting at the long end, roll up the meringue using the paper to help you.
Decorate the top of the roulade with the reserved berries.
Ingredients
- 5 free-range egg whites
- 275g/9¾oz caster sugar, plus extra for dusting
- 50g/1¾oz flaked almonds
For the filling:
- 600ml/20fl oz double cream
- 100g/3½oz raspberries
- 100g strawberries, hulled and sliced
- 12 – 15 lemon verbena leaves
To decorate:
- 50g/1¾oz strawberries, cut in half
- 50g/1¾oz raspberries
Method
Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 10 minutes, or until crisp.
Remove from the oven and turn out, almond-side down, onto a clean tea towel. Remove the baking parchment from the base of the cooked meringue and allow to cool.
For the filling, put the cream in a bowl and lightly whip. Spread evenly over the meringue and spoon over the raspberries and strawberries and sprinkle over the lemon verbena. Starting at the long end, roll up the meringue using the paper to help you.
Decorate the top of the roulade with the reserved berries.
